I have a recipe I use for baking whole grain bread in a loaf pan. I want to cook the same dough recipe in a preheated oblong clay baker. Any suggestions for adjusting temp and/or cook time? Log in or register to post comments none that I can think of. Watch your fingers and use a sling of baking parchment to lower the dough into the hot baker. Log in or register to post comments First wet cotton gloves, and now a parchment paper sling. You are full of awesome tips and tricks. I am waiting for your book. In the vein of Hints from Heloise, you could call it "Maxims from Mini Oven" ;-) Log in or register to post comments
none that I can think of. Watch your fingers and use a sling of baking parchment to lower the dough into the hot baker. Log in or register to post comments
First wet cotton gloves, and now a parchment paper sling. You are full of awesome tips and tricks. I am waiting for your book. In the vein of Hints from Heloise, you could call it "Maxims from Mini Oven" ;-) Log in or register to post comments
none that I can think of. Watch your fingers and use a sling of baking parchment to lower the dough into the hot baker.
First wet cotton gloves, and now a parchment paper sling. You are full of awesome tips and tricks.
I am waiting for your book. In the vein of Hints from Heloise, you could call it "Maxims from Mini Oven" ;-)